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Quick Spicy Peanut Noodles with Shredded Chicken

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A fast and flavorful peanut noodle dish with shredded chicken, ready in about 20 minutes. This recipe balances spicy, creamy, and tangy flavors for a satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 2 cups (300g) cooked shredded chicken (rotisserie chicken works great)
  • 8 oz (225g) rice noodles or spaghetti, cooked according to package instructions
  • ½ cup (125g) creamy peanut butter (natural, no added sugar preferred)
  • 3 tablespoons (45ml) soy sauce (preferably low sodium)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 to 2 teaspoons (5-10ml) chili garlic sauce (or sriracha or fresh chopped chili)
  • 2 cloves garlic, minced
  • Juice of ½ lime (about 1 tablespoon/15ml)
  • 1 teaspoon (5ml) sesame oil
  • 2 stalks green onions, thinly sliced
  • A handful crushed peanuts (optional, for topping)
  • A few sprigs fresh cilantro, chopped (optional)

Instructions

  1. Bring 4 quarts (3.8 liters) of water to a boil in a large pot. Add the rice noodles or spaghetti and cook according to package directions (6-8 minutes for rice noodles, 8-10 minutes for spaghetti). Stir occasionally to prevent sticking.
  2. Drain noodles in a colander and rinse under cold water to stop cooking and remove excess starch. Set aside.
  3. In a medium mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, chili garlic sauce, minced garlic, sesame oil, and lime juice. If the sauce is too thick, add warm water one tablespoon at a time until smooth and pourable.
  4. Add shredded chicken to the warm noodles in the pot or a large bowl. Pour the peanut sauce over and toss gently but thoroughly with tongs or forks to coat every noodle and shred of chicken.
  5. Divide noodles into serving bowls. Garnish with sliced green onions, crushed peanuts, and chopped cilantro if using. Drizzle extra chili sauce on top for more heat if desired.
  6. Serve immediately for best flavor and texture.

Notes

Use pre-cooked shredded chicken to save time. Adjust chili garlic sauce to control spice level. Rinse noodles under cold water immediately after cooking to prevent mushiness and help sauce cling. If sauce is too thick, thin with warm water. Serve warm for best texture. Leftovers can be stored up to 2 days; reheat with a splash of water or broth.

Nutrition

Keywords: peanut noodles, shredded chicken, quick dinner, spicy peanut sauce, easy recipe, weeknight meal, gluten-free option, dairy-free, Asian noodles

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